Easy Blueberry Jam
Easy blueberry jam made with fresh blueberries, sugar, lemon juice and no pectin. This simple homemade jam is bursting with blueberry flavor and perfect for summer!
Ingredients
- 4 cups fresh or frozen blueberries
- 1 ½ cups granulated sugar
- 1 lemon , zested and juiced
- Pinch salt
Instructions
- In a medium saucepan, stir together 4 cups blueberries, 1 1/2 cups sugar, lemon zest, lemon juice, and pinch of salt over medium-high heat. Stirring frequently, bring to a boil.
- Reduce heat to low. Simmer, stirring occasionally while gently crushing some of the blueberries, 7 to 10 minutes, or until slightly thickened and a digital thermometer reads 220°F.
- Let cool 5 minutes in the saucepan before transferring to jars. Leave unopened and let come to room temperature. Once the jam is at room temperature, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.
Notes
Berries: We've had success using this recipe for blackberries or raspberries as well.
Storage: This jam is not canned in a water bath, so it is not shelf stable. Keep it in a jar with an airtight lid in the refrigerator, up to 1 month unopened or up to 10 days once opened.
Freezer jam: Transfer the jam to freezer-safe jars or freezer bags, leaving room for it to expand as it freezes. Store in the freezer up to 1 year and thaw overnight in the fridge before eating.
Nutrition
Serving: 16ounces, Calories: 95kcal, Carbohydrates: 25g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 38mg, Fiber: 1g, Sugar: 23g, Vitamin A: 21IU, Vitamin C: 7mg, Calcium: 4mg, Iron: 0.2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
